FRIED RICE ROLLS

FRIED RICE ROLLS
FRIED RICE ROLLS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Filling:

  • 2

    tablespoons peanut oil or vegetable oil, divided use

  • 2

    eggs, lightly beaten

  • 1/4

    cup soy sauce

  • 2

    green onions, diagonally sliced, green part included

  • 1

    celery rib, string and leaves removed, thinly sliced on diagonal

  • 1/2

    medium green bell pepper, seeds and veins removed, thinly sliced on diagonal

  • 8

    whole water chestnuts (about half an 8-ounce can) rinsed, drained, and sliced

  • 1

    cup fresh bean sprouts

  • 2

    cups cooked rice (see cook’s notes)

  • 1

    cup shredded cooked chicken, preferably white meat

  • For serving:

  • Snack-size flour tortillas

  • Boston lettuce leaves

  • Sesame Hoisin Sauce and

  • Hot Mustard Sauce

Directions

Cook rice, following package directions, then spread out on a long sheet of foil to cool and dry out. Rice dried in this manner is better for stir- frying. Place wok on a ring over medium high heat; add 1/2 tablespoon oil. Add the eggs and quickly stir-fry just until soft scrambled and still very moist. Remove from wok to small bowl and set aside. Add the remaining 1½ tablespoon oil and soy sauce, heat over medium high heat add the vegetables and quickly stir-fry to coat with soy-oil mixture. Add the rice and stir-fry to heat through and combine with vegetables. Break up eggs with sharp end of stir-fry spatula and add to wok. Working quickly, stir-fry and toss to combine. Add the shredded chicken and stir-fry and toss together. Remove from wok to a serving platter. While preparing the fried rice, heat the tortillas in microwave or wrap in foil and place in a 325-degree oven. Spread some Sesame Hoisin and Hot Mustard Sauce down the center of a warmed tortilla. Top with a portion of the fried rice. Garnish with fresh cilantro leaves. Yields 4 servings of 3 fried rice rolls each.

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